20 September 2011

Did you hear about this $5 Slow Food Challenge? It was a challenge for people to cook at home on Saturday, September 17, for less than $5 a serving. To be honest, this wasn't much of a challenge for me. Not a challenge at all, actually. I would bet that most (if not all) of the recipes I make and the recipes on this blog cost less than $5 a serving. We live on one income, so $5 a serving seems kind of high to me! But I decided to play along and chose this Cooking Light recipe because it looked really good and the cost per serving was included with the recipe so I didn't have to do any math! The cost of this recipe is around $2.49 a serving, so less than half of the suggested cost for the challenge. Pretty good!

Bring remaining broth to a boil in a medium saucepan. Add polenta, stirring well. Polenta will firm up quickly; add more stock if it gets too thick. Stir in butter.

To serve, place some polenta on a plate or a bowl and top with the mushroom sausage sauce.

Makes 4 servings, $2.49 per serving.

I did change a few things about the original recipe. It called for chunks of tomatoes instead of the sauce, but I didn't want chunks in it (hubby is not a fan of tomato chunks) and I kind of wanted it to be saucier anyway since it was being served over polenta. So I added some broth and thickened the sauce with cornstarch.

I also used instant polenta instead of regular. The regular takes about 20 minutes to cook while the instant takes about 20 seconds! I know this is a "slow food" challenge (oh the irony!), but I always have instant polenta on hand so that's what I used. I also used regular tomato sauce, but I suggest using the no-salt-added kind because, since it reduces, it ends up being a tad on the salty side. Next time I will use the no salt kind.

This dish was a huge hit in our house. My husband, who doesn't usually care for mushrooms too much, couldn't shovel it in fast enough, and my three-year-old loved it too. It was really easy to throw together and makes a great weeknight meal.

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